Marinara Sauce

From the Kitchen of Brett Broussard

2 cans 14.5 ounce cans of stewed tomatoes
1 can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt to taste
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Place tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper in a food processor; blend until smooth. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.